Potato Salad - Summer Style
1st Place Winner – Summer Entertaining
| Categories: | Appetizer Boiled Salads Sides All Winning Recipes |
| Submitted by: | dchaginian |
| Source: | My own creation! |
| Serves: | 6
|
| Prep time: | 30 min |
| Cook time: | 20 min |
| Total time: | 50 min |
Ingredients
| 4 | medium Wisconsin potatoes (cleaned, unpeeled) |
| 10-12 | asparagus spears (cut tough ends;chop 2 inch long) |
| 1/2 cup | marinated artichoke hearts (coarsely chopped) |
| 1 cup | cherry tomatoes (whole) |
| 1/4 cup | fresh scallions (chopped) |
| 1/4 cup | fresh dill (minced) |
| 1 tablespoon | olive oil |
| 1 teaspoon | salt, add more if desired |
| 1 teaspoon | black pepper, add more if desired |
For salad dressing:
| 2 tablespoons | fresh lemon juice |
| 2 tablespoons | dijon mustard |
| 3/4 cup | olive oil |
| 2 teaspoons | honey |
| 1 teaspoon | salt |
| 1 teaspoon | black pepper |
Steps
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop. Add potatoes, scallions, artichoke hearts, dill, salt, and black pepper into large mixing bowl.
- Heat olive oil in a frying pan over medium-high heat; add asparagus and tomatoes. Sautee for about 1-2 minutes, stirring frequently. Once tomato skin bursts, take asparagus and tomatoes off the heat and add into mixing bowl.
- For salad dressing: Blend all the dressing ingredients together for 1-2 minutes until well combined.
- Pour dressing over salad and carefully mix everything with a spoon.